Saucy Lamb Stew with Warm Spices

(Toasted Cauliflower Crumbs) Cauliflower should be coarsely chopped and pulsed in a food processor until the size of rice grains (or, you can very finely chop with a knife instead). You'll need roughly 2 cups.
In a big skillet, preferably cast iron, heat the oil over medium-high heat. Cook for 6–8 minutes, stirring frequently, until golden brown all over and burned in parts. Remove the pan and season with salt and pepper. Allow to cool in the skillet.
(Lemony Mint Yogurt) In a medium bowl, combine the yogurt, mint, and lemon juice; season with salt and pepper.
(Stew) Season the lamb shanks generously with salt and pepper all over. Put them into a large Dutch oven over medium-high heat. Cook lamb shanks in a single layer, turning regularly, until browned all over, 8–12 minutes per batch, working in two batches. Transfer the shanks to a large plate when finished.
Still use your Dutch oven, reduce heat to medium; add onions and garlic and stir occasionally (5 minutes) until onions are browned in places and garlic is golden brown. Add cinnamon and crushed coriander and cook until spices are very fragrant (1 minute). Add harissa paste and cook, turning often and scraping the bottom of the pot, until vegetables are coated and paste is slightly darkened in color (2 minutes).
Add 7 cups of water, salt, pepper, and stir. Return the lamb shanks to the pot and bring the stew back to a low boil. Cook, covered with a lid, increasing heat to maintain a very mild simmer and scraping foam from the surface as needed until meat is cooked and easily pulls away from bones (1 1/2–2 hours).
Allow 10–15 minutes for the lamb shanks to cool on a cutting board before transferring to a cutting board; retain the liquid at a low simmer. Remove the flesh from the bones and shred it into bite-size pieces. As you proceed, return the bones to the pot. Cover the meat with plastic wrap in a medium mixing basin.
Simmer bones in broth, uncovered, for 25–30 minutes, or until liquid is thick and delicious. Remove from heat; return meat to saucepan, uncovered, and allow to cool until no longer steaming. Refrigerate the stew for at least 12 hours after covering it (you can skip this step, but it will dramatically improve the flavor).
Remove half to three-quarters of the fat from the surface of the stew and discard it. Reheat the stew until it is barely boiling. Remove and discard the bones. Season with extra salt and pepper if needed. Serve with Toasted Cauliflower Crumbs, Mint Yogurt, harissa, olives, mint leaves, and/or preserved lemon, if desired.

Equipment

Ingredients

Stew

Toasted Cauliflower Crumbs

Lemony Mint Yogurt

Instructions

Notes

Your Own Notes

Nutrition